Serves: 4
Conversion Chart: Here >>
Chef's Notes:
This classic group of flavors tastes great no matter how they show up at the table or even what time
they get there. In this version, crisp bacon, browned potatoes, and tangy Cheddar are baked together with
simple eggs. A true breakfast treat that's just as flavorful at brunch, lunch, or dinner-especially with a
simple green salad.
Ingredients:
8 slices of bacon, cut into chunks
1 large baking potato, unpeeled
8 eggs
2 green onions, sliced
1 tablespoon (15 ml) of chopped fresh thyme, or 1 teaspoon (5 ml) dried
1 heaping cup (275 ml) of grated Cheddar cheese
A pinch or two of salt and lots of freshly ground pepper
4 garlic cloves, thinly sliced
Procedure:
Preheat your oven to 400°F (200°C).
Place a large nonstick frying pan over medium-high heat and toss in the bacon. Cook, stirring frequently,
until it's brown and crisp. While die bacon is browning, give the potato a good rinse. Dry it off. then cut
it into 16 chunks. When the bacon is crisp, remove it from the pan with a slotted spoon, leaving the
sizzling, flavorful fat behind. Drain the bacon on a folded paper towel.
Gently ease the potatoes into the sizzling bacon fat. Patiently pan-fry them, stirring frequently, until they
are cooked through and lightly browned. 5 to 10 minutes. Meanwhile, whisk together the eggs, green
onions, thyme, and half of the cheese. Season the mixture to your taste with salt and pepper.
When the potatoes arc brown, pour off most of the bacon fat. Lower the heat and stir in the garlic.
Continue stirring for a few moments until everything is fragrant. Remove the pan from the heat. Pour in
the eggs, toss in the crisp bacon, and stir everything together. Sprinkle with the remaining cheese and
bake until fully firm. 15 to 20 minutes.
If you've used a nonstick pan. gently loosen the edges with a rubber spatula, then slide gently onto a
serving planer. For conventional pans, simply scoop and share. If you need to buy some time, return the
pan to the oven, turn die oven off. and keep it warm for an hour or so. You may also cover die pan
loosely with a kitchen towel and rest it on your counter until it's time to serve.
Recipe Type: Authentic
Recipe Author: Chef Michael Smith
Book: Chef Michael Smith's Kitchen: 100 of My Favorite Easy Recipes
Book Author: Michael Smith
Publisher:
Original Photograph By: Chef Michael Smith
Photograph Retouched By: Recipe Spy
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